Cherry Cheese Crepes


For Christmas morning breakfast, I wanted to cook something festive and a bit more fancy than what I normally do.  I chose to make crepes and I had some cherry pie filling in the pantry which was begging to be used.  I also found some cream cheese in the fridge and decided to use that.  I absolutely love cherry cheese coffee cake and decided to give it  a whirl...How hard could it be?

Well, they turned out wonderful.  My children were a bit hesitant at first, but then after one bite they loved it.  I was asked when I would make them again.  I wonder how blueberry would taste?

Cherry Cheese Crepes


  • 1-1/4 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 tsp. vanilla extract
  • 1 can (21 ounces) cherry pie filling
  • 1/4 teaspoon almond extract


  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
  • For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside.  Heat pie filling in microwave for 45 seconds add almond extract and set aside.
  • Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.  Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months.
  • Place filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. 

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